Blueberry Crumble Bars

I made these, cut 'em up and dispersed them to people so quickly, I forgot to take a picture! You'll just have to take my word for it, they were good! I used blueberries my mum picked a while ago that I had stashed in the freezer. They were plump and delicious! I also used demerara sugar instead of refined sugar.

Anyhow, here's the recipe:

Blueberry Crumble Bars
adapted from The Good Cookie, 2002

Crust
3/4 cups all-purpose flour
1/2 cup almond meal
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup firmly packed light brown sugar

Blueberry Filling
3/4 cup demerara sugar
1 tbsp cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground ginger
2 1/4 cups blueberries

Crumb Topping
1 cup all-purpose flour
1/3 cup firmly packed dark brown sugar
1/4 cup demerara sugar
1 tsp ground cinnamon
1/4 tsp salt
4 tbsp (1/2 stick) unsalted butter, melted

Crust:
Position a rack in the centre of the oven and preheat to 350 F. Grease bottom and sides of a 9 x 13-inch baking pan (I use part of the stick of butter going into the crust).

In small bowl, stir together the flour, almond meal, and salt; set aside.

In bowl, of an electric mixer, using the paddle attachment, beat the butter and brown sugar at medium speed until combined, about 1 minute. At low speed, add the flour mixture and mix until just crumbly.

Press dough evenly into the bottom of the prepared pan.

Make the Filling:
In medium bowl, combine the sugar, cornstarch, cinnamon and ginger. Add the blueberries and toss well to coat. Spread blueberry mixture evenly over the crust.

Make the Topping:
In medium bowl, stir together the flour, sugars, cinnamon, and salt until blended. Stir in the melted butter until the mixture comes together. Sprinkle topping evenly over the blueberry filling.

Bake the bars for 48 to 50 minutes, until the topping is lightly browned and the filling is bubbling. Cool the bars completely in the pan on a wire rack.

Cut into 24 bars.